Hazelnut Free Thyme Jerk Chicken
Bold, smoky, and deeply fragrant, this jerk chicken delivers everything you want from the grill ā charred skin, juicy meat, and a marinade that hits every note from fiery to sweet. The paste comes together in a blender using scallion greens, fresh thyme, Scotch bonnet peppers, allspice, cinnamon, and a splash of maple syrup, building layers of flavor that only get better the longer the chicken soaks. Tamari stands in for traditional soy sauce here, keeping the ingredient list clean and free from any sneaky additives that might otherwise cause concern. Tree nut oils and hazelnut-based condiments sometimes show up in unexpected places in spiced or Caribbean-inspired sauces, but every ingredient in this marinade is straightforward and easy to verify. The technique is just as satisfying as the flavor ā bone-in thighs and drumsticks go skin-side down over medium-high heat, building that signature char before a reserved basting marinade gets brushed on for an extra punch in the final minutes. A five-minute rest before serving keeps all those juices locked in, and a squeeze of fresh lime right at the table brightens the whole plate. Whether you're cooking for a crowd or just treating yourself to a serious weeknight dinner, this one earns a permanent spot in the rotation.
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Learn more āIngredients
4 servings
For the chicken
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- Ā½ tsp black pepper
For the jerk marinade
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, roughly chopped
- 1ā2 scotch bonnet or habanero peppers, stemmed and seeded
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- Ā½ tsp ground nutmeg
- Ā½ tsp ground black pepper
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- 1 tsp kosher salt
For serving
- lime wedges, for serving (optional)
- sliced scallion green tops, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you make the marinade.
- 2
Combine the garlic-infused oil, scallion green tops, Scotch bonnet pepper(s), thyme, allspice, cinnamon, nutmeg, black pepper, tamari, maple syrup, lime juice, apple cider vinegar, ginger, and 1 tsp kosher salt in a blender or food processor. Blend until a coarse, fragrant paste forms, about 30 seconds.
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